Embarrassingly good
From “I have no idea”
- salmon
- Dijon mustard
- Kettle-style potato chips, coarsely crushed
- chopped flat-leaf parsley (optional garnish)
DO NOT PRE-HEAT OVEN
Line a sheet pan with foil. Put salmon skin side down. Place in oven and set to 400°F. Set a timer for 18-20 minutes. When there are 5 minutes left, remove the salmon from the oven. Coat generously with Dijon mustard and then top with potato chips. Return to oven for the last 5 minutes of cooking. If your chips haven’t browned up, put them under the broiler for a minute (watch closely). If you are feeling fancy, top with some chopped parsley.
NOTES:
I have no idea where I first saw this recipe. It’s probably been 20 years since I’ve made it. I do remember that the first time I did, someone asked “are there truffles in this crust?”
WHY NO RATIOS: This works for any size piece of salmon, from small to a full filet. Adjust to your taste. My advice – you can never have too many leftover potato chips.
WHY DON’T YOU SEASON THE SALMON: You could add pepper if you wanted, but it gets plenty of salt from the potato chips and nice spice from the mustard.
WHY A COLD OVEN: This is my new favorite (besides grilling) for making salmon. Most recipes call for a 25 minute cooking time, but that has been too long for my oven. Use your best judgement and preference for “doneness”
Heather Cooked It... 